Chile-Lime Crispy Rice With Roasted Vegetables

Name: Chile-Lime Crispy Rice With Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 ounces brussels sprouts, trimmed and halved (about 2 cups); 8 ounces green beans, trimmed and cut into 2-inch lengths (about 2 cups); 8 ounces mini sweet peppers, stemmed, seeded and halved (about 2 cups); 6 tablespoons canola or vegetable oil; 5 tablespoons lime juice (from about 3 limes); 2 tablespoons fish sauce; 1 1/2 to 2 tablespoons chile-garlic sauce or Sriracha, to taste; 2 garlic cloves, finely chopped; 2 cups packed leftover cooked cooked jasmine rice; 1/2 small red onion, thinly sliced; 1/2 cup loosely packed fresh cilantro, coarsely chopped; 1/2 cup loosely packed fresh mint, coarsely chopped

By Sherry Rujikarn

Published March 19, 2025

Chile-Lime Crispy Rice With Roasted Vegetables — Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Rating: 5(220)
Comments: Read comments

Cool-weather eating can mean heavy flavors and dishes that rely on richness to wake up your palate. This recipe makes a sharp left by combining sweet, caramelized vegetables with an ultrabright, spicy dressing and unexpected pops of crunch and chew from skillet-crisped rice. Serve as is, or toss in chopped peanuts, cooked shrimp, ground pork or shredded chicken for added protein.

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Ingredients

Yield:4 servings

8ounces brussels sprouts, trimmed and halved (about 2 cups)
8ounces green beans, trimmed and cut into 2-inch lengths (about 2 cups)
8ounces mini sweet peppers, stemmed, seeded and halved (about 2 cups)
6tablespoons canola or vegetable oil
5tablespoons lime juice (from about 3 limes)
2tablespoons fish sauce
1½ to 2tablespoons chile-garlic sauce or Sriracha, to taste
2garlic cloves, finely chopped
2cups packed leftover cooked cooked jasmine rice
½small red onion, thinly sliced
½cup loosely packed fresh cilantro, coarsely chopped
½cup loosely packed fresh mint, coarsely chopped

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 425 degrees. In a large bowl, toss the brussels sprouts, green beans and peppers with 2 tablespoons oil. Spread the vegetables out in a single layer on a large sheet pan. (Reserve the bowl.) Roast for 25 to 30 minutes, until the brussels sprouts are tender.
Step 2
Meanwhile, in a medium bowl or jar, combine the lime juice, fish sauce, chile-garlic sauce and garlic.
Step 3
In a large skillet, heat the remaining 4 tablespoons oil on medium-high until hot, about 3 minutes.
Step 4
Add the rice to the pan (be careful of oil spattering and popping). With a spatula, firmly press rice into an even layer. Cook until golden on bottom, about 3 minutes. Turn rice over and press down again. Cook until golden on other side, occasionally pressing down, another 3 minutes. Transfer to a large paper towel-lined plate. Let cool slightly.
Step 5
In the reserved bowl, toss the roasted vegetables with the dressing and red onion. Break up the clumps of rice and add to the bowl along with the cilantro and mint. Toss to combine, then serve immediately.

Tip

To make ahead, you can prepare and refrigerate the dressing up to 4 days ahead, and roast the vegetables up to 2 hours before serving (keeping them at room temperature).

Ratings

5 out of 5

220 user ratings

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Comments

Nick Toombs3 months ago

Loved the dish. I tried to double it and it ended up too tangy with the amount of lime juice which put off others in my family. Will change that next time. Took a lot longer than 3 minutes per side to get a good level of crisp for the rice, but don't skip that step as it's necessary. The herbs are a nice end touch.

Brian2 months ago

Delightful dish!! I served all the components separately so that people could assemble their own bowls to taste: this also solved the problem with too much dressing that some others highlighted. I added some cooked ground chicken for protein, but it would have been just fine as a purely vegetarian dish, very flavorful and with nice contrasts in textures.

Amanda2 months ago

This was a fun recipe to try! The rice took me about 10-15 minutes to crisp up over medium high heat. I also halved the dressing recipe as it seemed like too much for the amount of ingredients. I added tofu for protein but this could also be lovely with some grilled flank steak. Overall a very adaptable recipe with good flavors!

Borbor1 week ago

Delicious! Suggest checking vegetables after 20 minutes as 25 minutes saw mine to be more done than we would prefer. Added some Mae Ploy to sweeten the sauce as others commented on its acidity. Make sure the oil is very hot before adding the rice. Mine wasn't hot enough and it wasn't until I turned the heat way up that the rice started to crisp. Lastly, added a half a pound of cooked ground pork to the vegetables in bowl. The Husband likes his meat.

Erik2 weeks ago

Excellent dish. The sauce can be made with 1-2 limes max. For those wanting more sugar, two options: 1) ensure the veggies are roasted to the point of carmelization to enhance their natural sweetness. 2) Quick-pickle the onions with a tablespoon of rice wine vinegar and just a teaspoon of sugar.

katie3 weeks ago

Loved this! My crispy rice endeavors fail every time, so I served over reg rice and it was perfect. Not at all over-sauced in my opinion. I will try adding crab or salmon next time for a protein boost.

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